Blueberry Ricotta Ice Cream

8 ounces part-skim ricotta cheese
8 ounces lowfat cottage cheese
1/3 cup honey
1 tablespoon vanilla extract
2 cups fresh blueberries

In the bowl of a food processor fitted with the steel blade, combine the ricotta, cottage cheese, honey, and vanilla and process until blended. Add the blueberries and process again until the blueberries are pureed.

Chill the mixture and freeze in an electric or hand-cranked ice-cream maker, following the manufacturer's instructions. Serve in chilled goblets.

Blueberry Ricotta Ice Cream printer friendly version located here. (Just the recipe. Nothing else.)
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